~ Restaurant | Flavors and Gastronomy in Auvergne

Head chef : cédric denaux

Salsify parfait filled with a heart of sauteed horns of plenty and walnuts

crunchy black salsifies, horns of plenty, wild buck’s-horn plantain

€12
Tub gurnard and striped red mullet terrine

pressed with green shiso leaves, creamy Jerusalem artichoke, urchin roe, marigold leaves

€12
utumn garden : butternut panna cotta and ceps from our forests

pickled vegetables : parsnip, oca, parsley, chervil… cep brittle and butternut sorbet (v)

€12
Crunchy South-West foie gras terrine with persimmon chutney

hazelnut streusel, dried persimmon, winter purslane and persimmon-yuzu jelly

€19
Snacked monkfish cheek and root parsley

puffed rice, matcha green tea, wild mallow leaves and roasted argan oil

€19

Hen pheasant ballotine like a guinea fowl salmis

round of cabbages : sweet kohlrabi, dried and fresh kale, sautéed Brussel sprout leaves

€19
Wild mallard magret with a crust

a few leaves of herb of grace, creamy quince and parsnip, sautéed quince and mallard jus

€27
Wild hare braised with liquorice sticks

creamy Jerusalem artichoke, crunchy and warm green meat radishes, reduced jus

€29
Veal sweetbreads, braised in flax seeds

on compoteed celeriac, Canada apple and mild Jalapeño pepper, veal jus, nettle

€34
Charolais beef tenderloin {{rouge}}

roasted with the juice and the fruits of wild rose hip, tuberous-rooted chervil

€38

Dombes carp filet on the plancha, breaded with panko and capers

creamy mascarpone risotto, young borage, root parsley and spirulina vinaigrette

€20
Ravioles two ways: soft tofu, amaranth {{bio}} and chanterelle risotto & ginger and spinach

chanterelle emulsion, rare pistachio oil (v)

€20
Gironde sturgeon filet, roasted with cockle jus and parsnip leaves

crispy chard cannellonis filled with black rice risotto, stout emulsion

€27

Eclair filled with an Alfonso mango and “passion fruit” pelargonium cream

covered with a cracked rapadura sugar {{bio}} icing, passion fruit sorbet

€11
Bahibé chocolate mousse, filled with a red apple compote

extra dark Abinao chocolate icing, baked apple sorbet and cocoa nibs streusel

€11
Lemon meringue vegan ice cream

gluten-free rice and Timut pepper shortbread, grilled macadamia nuts (v)

€11
Dulcey blond chocolate pudding on a shortbread with fleur de sel

light Norohy vanilla {{bio}} mousse, crème brulée ice cream

€13
Three warm raw milk brioches with roasted pine nuts

a touch of honey, milk liquor infused with pine needles, Franchesse yogurt sorbet

€13
Blood orange and sweet black olives soufflé

olive oil sorbet, olive shortbread, orange and mexican tarragon crisp

€16

a starter, a main dish and a dessert

Every week, our Head Chef goes to the local market and producers, where he carefully chooses the best products our region has to offer.
Back in the kitchen, he then uses all his talent to imagine a delicious seasonal menu that will make you want to go back for more.
Running short on time? Let us know, this menu can be served in as little as an hour!

Crunchy South-West foie gras terrine with persimmon chutney
hazelnut streusel, dried persimmon, winter purslane and persimmon-yuzu jelly

or

Snacked monkfish cheek and root parsley
puffed rice, matcha green tea, wild mallow leaves and roasted argan oil

Wild mallard magret with a crust
a few leaves of herb of grace*, creamy quince and parsnip, sautéed quince and mallard jus

or

Gironde sturgeon filet, roasted with cockle jus and parsnip leaves
crispy chard cannellonis filled with black rice risotto, stout emulsion

This menu changes every month

Hen pheasant ballotine like a guinea fowl salmis
round of cabbages : sweet kohlrabi, dried and fresh kale, sautéed Brussel sprout leaves

or

Dombes carp filet on the plancha, breaded with panko and capers
creamy mascarpone risotto, young borage, root parsley and spirulina vinaigrette

or

Ravioles two ways: soft tofu, amaranth and chanterelle risotto & ginger and spinach
chanterelle emulsion, rare pistachio oil (v)